Venezuelan Chicken Empanadas
If you’ve never had a Venezuelan chicken empanada freshly made, you’re in for a treat! Crispy on the outside, savory and juicy on the inside, they’re the kind of comfort food that feels just as right at breakfast as it does for a late-night bite.
Although I’m Ecuadorian and grew up surrounded by the flavors of my own country, I love exploring the flavors of all Latin American countries. And if you know me, you know that I am obsessed with empanadas! Venezuelan empanadas are easy to make, endlessly versatile, and perfect for sharing. This version comes from our contributor, Jani Díaz, and I couldn’t resist bringing it to life in my own kitchen. Every culture has its go-to comfort food, and for Venezuela, this is definitely one of them!
What are Venezuelan Cornmeal Empanadas?
Venezuelan empanadas are a street food made with a dough of precooked cornmeal (like arepas) that’s stuffed with flavorful fillings and fried until crisp. The most traditional fillings include shredded chicken, beef, cheese, or even beans. They’re typically eaten hot, often for breakfast, and sold at street stands, cafés, and food courts all over Venezuela. While similar to arepas in taste, empanadas are thinner, crescent-shaped, and easier to grab and go.
Ingredient Notes
For the filling:
- Shredded chicken: Poached or roasted chicken works here, so use whatever you have on hand. This is the heart of the filling, tender and protein-packed.
- Onion: Adds a savory base flavor to the stew (guiso de pollo).
- Tomato: Brings freshness and balance to the sauce.
- Venezuelan sweet peppers or bell pepper: These mild peppers add subtle sweetness and authentic flavor.
- Garlic: Just one clove adds some extra flavor.
- Tomato paste: Concentrates the tomato flavor, making the filling rich and hearty.
- Chicken broth: Keeps the stew moist without making it watery! If you use water, make sure to add a bit of salt to taste.
- Dried oregano: Adds earthy aroma.
- Fresh cilantro: Brightens everything up at the end.
- Worcestershire sauce: A little extra depth. Totally optional but delicious.
For the dough:
- Precooked cornmeal: The base of the dough! I recommend using P.A.N. flour.
- All-purpose flour: Helps bind the dough, since cornmeal alone isn’t elastic enough.
- Warm water: Hydrates the dough and brings everything together.
- Salt and sugar: You need a pinch of each to balance out all the flavors.
- Oil for frying: A neutral oil like canola or vegetable oil works best for crisp empanadas. Avoid olive oil since it will burn.
Tips for the Best Venezuelan Style Empanadas
- Rest the dough: After mixing the cornmeal with water, let it sit for a few minutes before kneading. This allows the cornmeal to fully hydrate.
- Use plastic wrap: Flattening and folding the empanadas on plastic wrap (or a cut Ziploc bag) makes shaping and sealing much easier.
- Don’t overfill: A heaping spoonful of chicken is plenty, too much filling will cause leaks while frying.
- Seal the edges well: Use a small bowl or the edge of a cup to press and trim the dough, which gives a neat crescent shape.
- Fry in batches: Avoid crowding the pan so the oil temperature stays hot for crispy empanadas.
- Keep them hot: These are best enjoyed fresh and hot from the fryer, though they can be reheated in an oven or air fryer.
How to Serve Them
Venezuelan empanadas are typically served hot, often for breakfast alongside a cup of coffee, juice, or soda. They’re also delicious as a snack or light lunch. Pair them with a creamy avocado salsa (similar to Venezuelan guasacaca), or with a homemade hot sauce, ají criollo, or garlic sauce for dipping. For a more filling meal, serve them with a side of salad like my avocado and tomato salad. And don’t be surprised if one isn’t enough, it’s common to enjoy two or three at a time!
Frequently Asked Questions
Can I bake the empanadas instead of frying?
Traditionally, Venezuelan empanadas are fried to get that crisp texture. Baking works, but they’ll be drier and not as crispy, and there is a risk the dough could crack when baking. If you want a lighter option, an air fryer is a great compromise (just make sure to brush the empanadas with some oil prior to air frying).
What other fillings can I use?
I used a pollo guisado or chicken stew filling in this Venezuelan empanada recipe, but shredded beef, ground beef picadillo, cheese, or even black beans are all traditional fillings for Venezuelan empanadas.
Why add wheat flour to the dough?
Cornmeal dough alone can be too fragile and crumbly. A little all-purpose flour adds elasticity so the empanadas hold together better. If you need to make gluten-free empanadas, use a gluten-free all-purpose flour that has a 1 to 1 ratio to regular flour!
Venezuelan Chicken Empanadas
Ingredients
For the chicken stew (guiso de pollo) filling:
- 2 tablespoons oil
- ¼ cup finely chopped white or yellow onion
- 1 garlic clove or garlic powder
- 2 Venezuelan sweet peppers or ½ sweet bell pepper finely diced
- ¼ cup diced tomato
- 3 tablespoons tomato paste
- ½ teaspoon dried oregano
- 1 teaspoon cumin
- 1 tablespoon fresh cilantro
- 2 cups shredded chicken can be poached or roasted
- ¼ cup chicken broth
- 1 tablespoon Worcestershire sauce optional
For the Venezuelan cornmeal empanada dough:
- 2 cups of precooked cornmeal Venezuelan Harina PAN
- ¼ cup all-purpose wheat flour
- 2 cups warm water adjust more or less as needed
- A pinch of salt
- A pinch of sugar
- Enough oil for frying
To serve:
- Creamy avocado sauce (Venezuelan guasacaca)
- Salsa de ajo garlic sauce
- Ají criollo spicy sauce
Instructions
For the chicken stew filling:
- Heat a pan with two tablespoons of oil. First, sauté the onion and garlic, then gradually add the sweet pepper.
- Add the tomato, tomato paste, and seasonings (cilantro, oregano, cumin), stir well.
- Add the broth, the Worcestershire sauce, and the shredded cooked chicken. Cook covered for about 10 minutes; this stew should be moist, but not too liquid.
For the Venezuelan cornmeal empanada dough:
- In a large mixing bowl, add the warm water, salt, and a pinch of sugar. Then, add all the precooked cornmeal and stir with a spoon. Let it rest for about three minutes and then start working the dough.
- Knead the mixture with both hands until you have a smooth dough. This dough is quite similar to arepa dough, but it lacks the elasticity required to make empanadas, which is why you should add a little bit of wheat flour. Add the latter slowly and knead thoroughly until you have a smooth dough. The mixture should not stick to any surface; if it does, add a little more cornmeal. Form the dough into golf size balls, bigger or smaller depending on the size you want for the empanadas.
- Cover a large cutting board with plastic wrap—you can cut a Ziploc bag—with a little water sprinkled on the plastic.
- Form a ball of dough with your hand, about the size of a tennis ball, and flatten it on the plastic wrap until you have a circle or disk of about 15 centimeters in diameter.
- Place a large spoonful of chicken filling in the center of the empanada disc.
- Using both hands, lift one end of the plastic wrap to fold the empanada dough over itself, closing it and giving it its classic crescent shape.
- Finally, using a bowl slightly larger than the empanada, place the dough over the edges to even them out.
- Remove the excess batter from the edges.
- Proceed to fry the empanadas in hot oil until golden brown.
- Remove from the pan with a slotted spoon and place on absorbent paper. These empanadas are best served hot. If you like an extra touch of spiciness, feel free to serve the empanadas with some aji hot sauce. You can also serve them with a creamy avocado sauce.
Notes
Step by step preparation photos for Venezuelan chicken empanadas with cornmeal dough:
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